I made my first batch of this stuff (as laid out in Zymurgy May/June). The recipe is very simple and replaces honey with 8lbs of sugar cane (piloncillo).
I've never really used pure sugar in my beer/meads before, does anyone have an idea what sort of flavor profile I should expect and/or problems I may encounter along the way?
3 gal. batch
8 lbs Piloncillo sugar, water, cinnamon and Pasteur Champagne yeast...that's it.
Other spices will be added in secondary